Food Safe Level 1 Overview Food Safe is

Food. Safe Level 1

Overview • Food. Safe is an 8 hour course that will help you work safely to prevent foodborne illness. • This package will not certify you, however you will be further ahead than others should you choose to take the actual Food. Safe course. • Why might you want this…. If you are working in the foodservice industry having your Food. Safe certification is recognized by many employers as a valuable and necessary employee qualification.

Purpose • The purpose of Food. Safe is to: o Create awareness of foodborne illness and worker injury o Reduce the possibility of food related illness o Share the importance of safe work habits in the food industry

Objectives • The objectives of Food. Safe are to: o Emphasize food safety in a fast-paced, growth industry o Encourage prevention of foodborne illness o Protect the public and workers from harm o Apply safe procedures for receiving, storing, preparing and presenting food o Reduce common errors in handling potentially hazardous foods o Create awareness of the Top Workplace Safety Hazards and techniques for reducing risk of injury and illness

Topics Covered • • • Introduction to Food. Safe Foodservice Illness and Injury Receiving and Storing Food Preparing Food Serving Food Cleaning

Topic 1: Introduction to Food. Safe

Major Topics o Top 10 Improper Food Handling Practices o Top Workplace Safety Hazards o Risks and Consequences o Responsibilities o Food Safety Plan

Learning Outcomes • By the end of Topic 1, you will be able to… o Describe the benefits of the Food. Safe program (o workers, employers and customers) o Identify the top 10 improper food handling practices causing foodborne illness o Identify the top workplace safety hazards and risks to workers o Explain why it is important for food handlers to learn and follow safe food handling procedures o Describe the responsibilities of all staff in ensuring food safety and worker safety o Recognize the importance of a food safety plan

Top Workplace Safety Hazards o Tools/equipment - knives, fryers or mixers o Hot materials/surfaces - oil, liquids, steam, grills and ovens o Slippery floors - water, grease or loose flooring o Manual handling - lifting, carrying or moving heavy equipment o Chemicals - bleach, oven cleaners and degreasers; biohazardous materials, handing sharp items and discarding waste o Other hazards (repetitive motion, violence, transportation, etc)

What are most common? • • Cuts and bruises Scalds and burns Strains, sprains and fractures Acute or chronic poisoning, illness and skin irritations

Risks and Consequences • You have an important role to minimize the risk of contamination when handling food. • Some consequences of improper handling include: o Workers become ill from handling contaminated food o Workers can suffer wage loss if outlet is closed o Employers can be forced to close a business if there’s an investigation o An employer’s reputation could be damaged o An employer is legally liable for damages awarded in civil lawsuits o Customers who eat contaminated food could become ill and in rare cases die

See. Think. Do. • If you aren’t sure if a task is safe, STOP and ask for help. SEE IT Look at the task THINK IT Is there a risk of injury, disease or foodborne illness? DO IT Take action to eliminate or control the risk

Responsibilities • Of workers… Practice safe food handling procedures Follow safe work procedures Use the required personal protective equipment (PPE) Report hazards, accidents and injuries to employer o Refrain from dangerous conduct o Ensure the ability to work is not impaired o Refuse to perform an assigned task when there is undue risk of injury or disease o o

Responsibilities • Of employers… o o o o Develop a food safety plan Provide a written cleaning and sanitation plan Provide worker training and orientation Provide supervision and regularly inspect the workplace Provide first aid equipment and services Provide adequate PPE Establish a health and safety program Establish safe work procedures

Responsibilities • Of customers… o Report food allergies to server o Ask the server about food ingredients that may pose a potential risk o Report foodborne illness incidents and injury to food handlers or supervisors

Food Safety Plan • A plan based on Hazard Analysis and Critical Control Points (HACCP) • Looks at all aspects, if there any hazards at that step, what it is and its limits, how it can be prevented and the corrective action to be taken if met o Receiving o Storage o Preparation o Cooking o Hot holding o Cooling o Reheating

Topic 2: Foodservice Illness & Injury

Major Topics o Microbiology o Cycle of Transmission o Methods of Transmission o Causes of Foodborne Illness o Control Sources of Foodborne Contamination o 2 Basic Types of Biological Foodborne Illness o Breaking the Links

Learning Outcomes • By the end of Topic 2, you will be able to… o Explain the difference between beneficial and disease causing microbes o Describe how harmful pathogens can cause illness in both customers and workers o Describe the conditions that promote bacterial growth o Describe the methods for controlling the transmission of pathogens o List the causes and sources of biological, chemical and physical foodborne illness

Microbiology • Microbes • Are living things that are often too small to be seen without the help of a microscope. • They are also known as micro-organisms. • Microbes that cause disease are called pathogens.

Microbiology • Bacteria • Are alive and all around us. • Most are harmless to humans but a few can be very dangerous. • The bacteria that live and grow in food may cause foodborne illness, and bacteria are one of the most frequent causes of foodborne illness

Microbiology • Viruses • Are smaller than bacteria and frequently cause illness. • Viruses harmful to humans may be found in food but will not grow in food. • Hepatitis A and Norwalk Virus are examples of viruses commonly transferred through food due to improper hand washing after toilet use.

Microbiology • Parasites • Are organisms that live on or inside another animal or person, and are dependent on the host for nutrients. • Some parasites are large enough to see without a microscope (ex. Tapeworms)

Microbiology • Protozoa • Are one-celled animals or microbes.

Microbiology • Fungi • Includes moulds and yeasts can be harmful. • Scraping of cutting off the mould may not make the food safe again. • The fungi may have produced toxins that will remain in the food.

Cycle of Transmission • There are 3 major parts to the cycle of transmission • FOOD HANDLER most important link in the cycle • ENVIRONMENT

Cycle of Transmission Food Handler - Skin - Nose - Hair - Hands - Clothing Environment - Work surfaces - Utensils - Insects - Air Food

Methods of Transmission • Direct Transmission occurs when the microbes transfer directly from the source to the food • Such as touching, coughing or sneezing • Indirect Transmission involves an intermediate step between the source of contamination and the receiver • Example cutting board or knife • Same as cross-contamination

Causes of Foodborne Illness Biological - Bacteria - Viruses - Parasites - Protozoa - Fungi Chemical - Cleaning agents - Pesticides - Dissolved metals Physical - Glass - Toothpicks - Wood splinters - Hair - Bandages - Insect parts or droppings - Metal particles

Biological Causes • Biological causes of foodborne illness can be broken up into 2 other categories Biological Foodborne Intoxication - Where the bacteria grows in the food and produces a toxin which makes you sick Foodborne Infection - Where the bacteria grows in the food then continues to grow in your gastrointestinal tract

Foodborne Intoxication • Symptoms = nausea, vomiting, fever, headache, diarrhea, stomach ache • Recovery = about 24 hours • Sources = people (cuts, boils, scrapes, burns, pimples, sneeze, cough) • Example = staphylococcus

Toxins • Generally toxins produced are… o Colourles o Odorless o Tasteless o Heat stable

Foodborne Infection • Symptoms = cramps, diarrhea, nausea, fever, vomiting • Recovery = 1 -2 weeks • Sources = poultry and other animal sources • Example = salmonella

Chemical Causes • Incidents of chemical foodborne illness is not as common as those by pathogens • Improper storage of chemicals is often the cause • Properly label chemicals and store away from food prep and storage areas • Never use a food container to store chemicals • Acidic foods can dissolve tin, copper, zinc and lead

Physical Causes • Glass, wood, and toothpicks can cause injury if they enter the mouth or get swallowed • Hair, bandages and insect droppings can be health hazards – they are also aesthetically unappealing

Causes of Foodborne Illness • Multiplying Bacteria o Bacteria grow by multiplying o When conditions are right bacteria can double every 20 minutes

0 = start time 1 bacterium 20 minutes 2 bacteria 40 minutes 4 bacteria 1 hour 8 bacteria 2 hours 64 bacteria 8 hours 33, 554, 432 bacteria Safety margin

Danger Zone • What is that “right condition”… • Between the temperatures of 4 -60 degrees celcius which is also called the DANGER ZONE!

So what affects bacterial growth… • • • F food (protein) A acid (p. H scale) T time T temperature O oxygen M moisture

FATTOM continued • Food (protein) • Pathogens are most likely to grow in food that is a protein • Other foods like carbohydrates are less likely to contain pathogens

FATTOM continued • Acid (p. H scale) • p. H goes from 0 (acidic) to 14 (alkaline or basic) • A neutral p. H will encourage pathogen growth • Disease causing bacteria do not grow well at a p. H below 4. 5

FATTOM continued • Time • As shown by our multiplication chart previously bacteria in optimal conditions can reproduce every 20 minutes, making 2 hours the safety margin for bacterial growth

FATTOM continued • Temperature • Looking at the danger zone bacteria need optimal temperatures to reproduce • Bacteria multiple rapidly between 4 -60 degrees in the danger zone • While most bacteria die at temperatures between 74 -100 degrees • When cooling most bacteria survive at low temperatures but cannot grow

FATTOM continued • Oxygen • Some bacteria need oxygen to survive and grow, theses are called aerobic bacteria • Some bacteria can only grow when no oxygen is present and those are called anaerobic bacteria

FATTOM continued • Moisture • When foods are dried they are less likely to allow bacterial growth, however once water is added they are in a more desirable environment to reproduce • Example: opening a sealed package of food – now have to store in fridge

Control Sources of Food Contamination • WATER • MICROBES • HANDLING/USING UTENSILS AND EQUIPMENT

Water • Must be from a POTABLE source Fit for human consumption

Microbes • Wash fruits and vegetables carefully in cold water • Protect food from insects and rodents • Pay attention to cross-contamination

Utensils & Equipment • Wash hands regularly • Cover up scrapes and cuts with a band-aid and non-latex gloves • Reduce contamination by proper handling of utensils

Breaking the Links • Pay attention to… o Hands and fingernails • Keep fingernails trimmed and clean underneath • When using gloves change them as often as you would wash your hands • If you touch or face or hair, wash your hands • Contaminated hands should be washed immediately

Breaking the Links… o Hair control • Hairnets reduce changes of hair falling into the food o Clothes and grooming • Uniforms or aprons may be contaminated so they should be changed daily or whenever necessary • Proper footwear is also important in preventing injury

Topic 3: Receiving & Storing Food

Major Topics o Receiving and Storing Procedures o Food and Chemical Storage o Manual Handling and Safe Storage

Learning Outcomes • By the end of Topic 3, you will be able to… o Identify the reasons for rejecting foods upon receiving o Practice safe procedures in receiving and storing of foods o Describe the storage of different classes of foods and chemicals o Describe safe manual handling and safe storing techniques

Receiving and Storing • • • Do not accept spoiled or damaged products Use the First In, First Out (FIFO) principle Note “best before” or “expiry” dates Only accept food from an approved source Do not overstock Make sure an adequate amount of shelving is available at all times • Notify supervisor if stock is not used within a 6 month period

Food Storage • Group like foods together • Ensure airflow • Keep food off the floor • Store produce above meat • Don’t keep spoiled or out of date food

When in Doubt Throw it Out! • If you ever find a dented or bulging can or something that looks out of place follow this rule to ensure safety

Effects of Moisture on Stored Food • Can provide conditions for cockroaches • Allows bacteria and mould to grow

Chemical Storage • Keep separate from food items • Store in a special chemical storage room or locked cupboard • Follow safe storage procedures • Do NOT store in improperly labelled containers • Must have a Material Safety Data Sheet (MSDS) for each Workplace Hazardous Materials Information System (WHMIS) product

Safe Lifting and Carrying Techniques • • • Use carts or dollies Keep the load close to your body Avoid stooped, twisted lifts Face in direction of the lift Bend knees and lift with legs, not back Limit lifts to the range of knuckle and shoulder heigt • Use secure handles • Share heavy loads with a partner

Lifting Techniques Bad! Good!

Topic 4: Preparing Food

Major Topics o. Classification of Foods o. Effects of Temperature o. Effects of Time o. Tools and Equipment o. Hot Materials and Surfaces

Learning Outcomes • By the end of Topic 4, you will be able to… o List precautions when preparing potentially hazardous and less hazardous foods o Identify the effects of temperature and tie for cooking, hot holding, freezing, thawing, reheating and cooling food o Identify the potential sources of contamination through contact with water, microbes, utensils, and equipment during preparation o Apply methods for protecting food from contamination o Identify safety guidelines when using knives and operating equipment o Demonstrate appropriate techniques when working with hot materials and surfaces

Classification of Foods • Potentially Hazardous Foods o foods that satisfy all the requirements (FATTOM) for the growth of pathogens o examples: meat, poultry, fish, eggs, dairy products o handle these foods carefully and keep them out of the danger zone • Less Hazardous Foods o these foods can be dry, sweet, sour/acidic and/or salty o however, if you add FATTOM they could become a hazard o examples: bread, crackers, dry pasta, pickles, jam, hard boiled eggs

Effects of Temperature • Temperatures for cooking, hot holding, freezing, thawing/defrosting, reheating and cooling must be applied to ensure food safety

Cooking o Cook foods to the internal temperature of 74 degrees Celsius for a minimum of 15 seconds • If a food item is large, insert a thermometer into the thickest area • Cooked foods may not be safe because foods can get re-contaminated after cooking

Hot Holding • Food in hot holding should be at least 60 degrees Celsius • Hot holding units – steam tables, warming ovens, heat lamps • Do not hold longer than 2 hours (safety margin)

Freezing • Temperature must be below -18 degrees Celsius • The freezer in your house is unlikely to achieve this temperature • Freezing can kill viruses, parasites, protozoa and fungi. Bacteria survive but cannot grow and multiple at this temperature

Thawing/Defrosting • Thaw in a refrigerator at less than 4 degrees Celsius not on the counter! • If you forget to thaw in the fridge and its dinner use the microwave • You can cook frozen if it’s a small quantity • Wrap foods in plastic wrap and thaw under cool running water • DO NOT THAW FOODS AT ROOM TEMPERATURE

Reheating • Always reheat rapidly to a minimum of 74 degrees Celsius • Must reach that temperature within 2 hours • Never use warming ovens or steam tables to reheat • After reheating keep food above 60 degrees Celsius or serve right away • Only ever reheat ONCE

Cooling • Remove foods as quickly as possible once it enters the danger zone – put on ice or refrigerate • Use shallow metal pans and stir frequently to cool • Chill in small portions • Label every container with date and contents • Use ice wands or cooling wands

Cooling Continued… • Cool from 60 degrees to 21 degrees within 2 hours • Get from 21 degrees to 4 degrees or lower within the next 4 hours • = 6 hours total to get food cool! • If this cannot be achieved… THROW IT OUT!

Tools & Equipment • Used on a daily basis when preparing food • Sharp tools, knives and equipment with moving parts may cause serious cuts, loss of fingers or other injury • Accidental start-up injury, electric shock or electrocution could occur when cleaning and maintaining equipment

Avoiding Risk & Injury • How can workers avoid risk/injury when working with… o Knives • It should be sharp! • Use a flat, secure cutting board • Cut away from your body • Carry one knife at a time, tip pointed down, go slow! • Store knives securely o Food processors • Should have safety guards • Use pushers to avoid contact with blades • Do not put hands into operating machines

Avoiding Risk & Injury • How can workers avoid risk/injury when working with… o Dough mixers • Have interlocks and guards in place • Bowl must be locked in place • DON’T reach into machine while operating • Unplug or lockout before removing dough from mixer • Slicing machines o Have safety guards in position o Always use a feeding device o Meat thickness gauge should be set back to zero after using machine, then turn it off o Ensure machine is locked out or unplugged before cleaning

Hot Materials & Surfaces • Incidents of burns and scalds can be avoided if you… o Use dry oven mitts o Lift lids away from you o Wear long sleeve, fitted cotton shirts, long pants and closed toe shoes with non-slip soles • Use tongs or frying baskets to lower food into hot oil • Don’t put just washed food into oil • Turn hot water faucets on slowly to avoid splashes

Topic 5: Serving Food

Major Topics o Personal Habits and Hygiene o Setting Tables o Serving Food o Food Protection and Transportation o Food Allergies and Foodborne Illness Complaints o Transmitting Illness and Disease

Learning Outcomes • By the end of Topic 5, you will be able to… o Describe personal hygiene in a foodservice establishment o Demonstrate sanitary practices in the serving and dispensing of food o Use effective sanitary practices when setting and clearing tables o Describe techniques for safe carrying and serving o Identify techniques to prevent slips and trips o Explain why illness, infection and injury are situations when not to work o Describe the procedure for handling food allergies o Identify the process for handling a foodborne illness complaint

Chefs… TASTE FOOD OFTEN! • But… when tasting… o Use a disposable spoon or a regular spoon only once o Ladle the food into a cup then taste it

When Should You Wash Your Hands? • After…. Sneezing, coughing, using the toilet, handling raw food, cleaning, handling soiled items, smoking… OFTEN! • Why? … because during these tasks you pick up pathogens, then things you touch afterwards can be cross-contaminated

Washing Hands o Methods: o o o o Use a designated hand washing sink Use liquid soap – not bar soap Use warm running water Use a nail brush Use a single service towel or air dryer Wash for at least 20 -30 seconds Use the rotary method for friction to remove germs – front, back, wrist, between fingers

Gross Statistic… • A study showed that 91% of people claim to wash their hands after washroom use • However… 17% of people do not wash • Fewer people wash hands after handling money (21%), petting animals (42%), or after coughing/sneezing (32%)

Setting Tables • Place inverted glasses on placements and inverted cups on saucers – protect the business end • Keep hands away from food when handling dishes • Handle every glass by its base • Don’t pick up cutlery by the business end • If leaving table set – wrap the cutlery to avoid contamination

Serving Food • Use tongs to serve food – tong handles shouldn’t be in contact with food • Use proper scoops for ice • Store ice cream scoops with cold running water, or wash after each use • Avoid touching surfaces that may touch a persons food or mouth • Discard leftovers

Single Service Items • These are items which are to be used once then thrown away • Items include: o Straws o Paper cups o Plastic cutlery

Self-Service Process What’s that called? A sneeze guard!! • Self serve present many risks for food contamination • If not properly displayed food can enter the danger zone! • Food placed in display units should be heated or cooled to the correct temperatures • When refilling, new food should NOT be placed on top of old food

Food Protection & Transportation • Carrying and serving tips… o Use a tray to avoid placing plates on the arm to reduce risk of contamination o Balance items evenly on tray with heavier items in the center o Rest muscles for 5 -10 seconds after carrying heavy items o Its better to make more trips with smaller loads • Preventing slips and trips o o o Wear good shoes, closed toe, with non-slip soles Clean spills immediately and clean floors regularly Use slip resistant floor waxes Keep passageways clear of clutter Walk – do not run Inspect carpeting/mats for tripping hazards

Food Allergies • Many people suffer adverse reactions to specific food ingredients or to chemical substances added to the food • Make sure you… o Know the ingredients in each food item o Some people will allergies can be so sensitive that even trace amounts could cause a fatal reaction o Avoid latex gloves because latex is a common allergy, and a customer could react to a food that has been touched by latex o Do not use the same utensils for known allergens on other foods due to cross contamination

Foodborne Illness Complaint • If someone complains of a foodborne illness… you should refer them to the manager! • If the manager is not available… o Take down particulars – name, address, phone number, number of people in party and time of day • Contact the manager who will report the complaint to the Public Health Inspector • Do NOT give medical advice

Transmitting Illness & Disease • In many cases illness means that the number of pathogens have grown in a large number that they overwhelm the bodies natural defences • The food handler must not work when ill

Food handlers & customers carrying disease organisms From respiratory tract through coughing & sneezing From open sores, cuts and boils Food prepared & served Food eaten Illness occurs From intestinal tract through hands soiled with feces

Topic 6: Cleaning

Major Topics o. Clearing and Cleaning o. Procedures for Proper Ware Washing o. Types of Dishwashing o. Other Cleaning

Learning Outcomes • By the end of Topic 6, you will be able to… o Apply effective sanitary procedures when clearing and cleaning tables o List correct temperatures and describe safe procedures for manual and mechanical ware washing o Describe correct test methods and concentrations for chemical sanitizers and disinfectants o Describe correct storage procedures for sanitized ware o Recognize chemical hazards and follow proper safe handling procedures o Safely sanitize “clean-in-place” equipment o Identify safety practices to reduce risk of injury from biohzardous materials o Describe the precautions to be taken when discarding waste materials

Procedures for Proper Ware Washing • • 1. Organization 2. Scraping and Pre-Soaking 3. Sorting and Racking 4. Washing 5. Rinsing Key steps 6. Sanitizing 7. Air Drying Help but are not essential

Continued… • Organization o Check for appropriate cleaning supplies o Ensure hot water is available • Scraping and Pre-Soaking o Use hot water and good friction (nylon brushes/pads) o Soak flatware and utensils for 10 -15 minutes o Pre-soak dirty pots, pans and cutlery

Continued… • Sorting and Racking o Items the same size/shape should be washed together o Place utensils “business end” up • Washing o Use a good detergent o Change water frequently

• Rinsing Continued… o Rinse to remove detergent • Sanitizing o Can be completed using hot water or chemical sanitizers o Completed at a minimum of 82 degrees • Air Drying o Never towel dry or polish = re-contaminating o Drain boards should be clean and made of sanitized stainless steel or plastic o Ware should be dry and cool before storage

Sanitizing • Hot water is the most effective and cheapest form • Chemical Sanitizers… o Chlorine bleach (leaves a residue) o Iodine o Quats (Quaternary Ammonium Compounds)

Storing Sanitized Ware • Store off of the floor, away from dust, garbage, food or splashes • Clean and sanitize dish racks and shelving regularly • Handle ware with clean hands • Remove unclean dish ware and rewash

Types of Dishwashing • There are 2 different kinds o Manual o Mechanical - dishwashing or glass washing

Manual • Requires 3 different types of sinks o 1. Washing – in clean water o 2. Rinsing – in clean, hot water o 3. Sanitizing – for 2 minutes in chemical solution or hot water

Mechanical o Mechanical - dishwashing or glass washing • This uses jets of hot water at a minimum of 60 degrees and chemicals to loosen and remove soil • After rinsing sanitizing is done at 82 degrees for 10 seconds • Dishwasher maintenance is crucial • Glass washers operate at lower temperatures and use chemical sanitizers

Cleaning Electrical Equipment • For plugged in… o Lockout = turn off equipment and pull plug, keep plug without your sight and apply a lockout cap to it o For permanently connected equipment… • Turn off and disconnect from power source • Apply a lock to the breaker

Cleaning Large Areas • Aka: flours, walls and surfaces o Make sure to… • Clean on a regular basis • Clean spills right away • Use salt on spilled grease or oil that cant be cleaned immediately • Place non-slip mats in appropriate areas

Biohazardous Materials • Cuts or nosebleeds can cause spills of blood that require clean up. Human blood and body fluids can contain bloodborne pathogens that can cause serious disease like Hepatitis B, C and HIV. • Treat all body fluids as potentially infectious.

Precautions During Clean Up o Wear puncture and liquid resistant gloves o Use disposable towels o Disinfect area with one part bleach to ten parts water and leave solution on for 10 minutes o Broken glass or ware should be separated for safe disposal (broken glass container)

• • • Discarding or Collecting Garbage Wear puncture resistant and liquid resistant gloves Use tools to pick up spilled garbage, not your hands Use waterproof garbage bags Don’t reach into areas if you cant see its contents Be alert to sharp items sticking out of the bag Don’t let garbage bags get too full Carry the bag from the top Hold bag away from your body Don’t place a hand under the bag to support it • Don’t compress garbage